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saffron couscous

Serves 68

This savory-sweet, exotic side dish lends any buffet a festive accent.

  • 2 cups chicken stock (or substitute vegetable stock)
  • 1 teaspoon saffron
  • 2 cups couscous
  • 2 carrots, peeled, cooked, and sliced
  • 1⁄4 cup pine nuts
  • 1⁄4 cup currants or raisins
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • 3 scallion greens, finely sliced 

Bring the chicken stock to a boil. Add the saffron, then the couscous. Remove from heat, stir, and cover. Let stand for 5 minutes. After 5 minutes, transfer couscous to a mixing bowl and fluff with a fork. Add the carrots, pine nuts, currants, garlic powder, and salt and pepper to taste. Garnish with scallion greens.

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